| Location |
The hills North-East of Verona, in the Mount Lessini region. |
| 系統 |
Short Veronese tendone; overhead trellis. |
| 收成 |
From the end of August to the beginning of October. The grapes are hand-picked into trays which are left in cold store for the cooling of the grape before pressing. |
| 生產技術 |
Lightly pressed in temperatures of 10-12° C. The first fermentation takes place in thermo-controlled tanks with temperatures of around 15-18°. Average time of fermentation in the tanks is 20 days. The prise de mousse, formation of bubbles based upon its natural fermenting agents, takes place in April. Maturing: in the bottle using its own yeast for at least 36 months. Remuage sûr pupitres: on final maturing, the bottles are taken from the stacks and inserted in the riddling racks neck down. They are rotated by hand every day for about 30 days after which the dégorgement is carried out. In the case of sparkling wine Pas Dosè during the dégorgement the bottles are refilled only with the same wine. |
| 陳年 |
On its own bottled yeasts, not less than 36 months. |
| 匹配 |
Aperitif, or with Prosciutto Crudo di Parma and with first fish courses. |